Hi Ann, we're sorry for the delay in responding to your question, and hope your sourdough waffles turned out delicious! For future reference, the sponge should be fairly runny. Especially if you used our unbleached all-purpose flour and weighed your ingredients, you shouldn't need to add much or any additional flour. However, if you happened to substitute another brand of all-purpose flour, this could have caused your sponge to be a bit more liquidy. This is because other brands of all-purpose flour generally aren't as high in protein as our flour, which means they won't develop as much gluten and also won't absorb as much water. Also, using very "aged" discard that has been in your refrigerator for a few weeks could contribute to a runnier sponge. Under these circumstances you might find you need to add a tablespoon or two extra flour to the sponge, but in general I would try to avoid adding extra flour. 

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